Best Mudslide Cheesecake Recipes

MUDSLIDE CHEESECAKE

Mudslide Cheesecake image

Change up cheesecakes with different liqueur flavorings. This "mudslide" version with coffee and Irish cream is my husband's favorite. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup chocolate wafer crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
1 cup semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
3/4 cup Irish cream liqueur
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.

Nutrition Facts : Calories 485 calories, Fat 31g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 280mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

BOOZY MUDSLIDE CHEESECAKE (NO BAKE)

Boozy Mudslide Cheesecake (No Bake) image

A super rich, boozy chocolate cheesecake. No bake, because no way are we going to risk cooking off any of that alcohol. Try not to eat it all.

Provided by Alexandra Emilien

Categories Desserts Specialty Dessert Recipes Tiramisu Recipes

Time 4h20m

Yield 10

Number Of Ingredients 12

Ingredients

20 chocolate sandwich cookies (such as Oreo®)
7 tablespoons melted butter
1 (8 ounce) package cream cheese, softened
4 ounces mascarpone cheese, softened
⅓ cup Irish cream liqueur
2 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
salt
10 ½ ounces milk chocolate, melted
½ cup heavy whipping cream
1 tablespoon confectioners' sugar, or to taste
1 cup crushed malted milk balls, or as desired

Steps:

Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.
Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.
Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.
Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.

Nutrition Facts : Calories 590 calories, Carbohydrate 47.4 g, Cholesterol 83.1 mg, Fat 40.2 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 23 g, Sodium 300 mg, Sugar 36.1 g

MUDSLIDE CHEESECAKE RECIPE - (4.1/5)

Mudslide Cheesecake Recipe - (4.1/5) image

Provided by á-382

Number Of Ingredients 15

Ingredients

FILLING:
1 cup chocolate wafer crumbs
3 tablespoons sugar
2 tablespoons butter, melted
1 cup (6 ounces) semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
3/4 cup Irish cream liqueur
GANACHE:
1/2 cup (3 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake. Yield: 16 servings.